KosherEye.com

Adapted from a recipe by Eileen Goltz

Ingredients

1 package Whitefish Gefilte Fish (I like A&B best) prepared according to the package directions (you can make it any way you like, but drain it very well before you cut it into bite sized pieces2 cans artichokes, drained and cut into quarters2 cans sliced water chestnuts (drained)1 1/2 to 2 cups shredded carrots6 sliced green onions2 cans black olives, drained and cut in half1 red pepper, seeded and chopped into bite sized pieces3 cups shredded spinach or romaine lettuce or a combination1/4-cup rice wine vinegar2/3-cup olive oil2 teaspoons dill2 tablespoons sugarSalt and pepper to taste

Directions

In a large salad bowl combine he artichokes pieces, water chestnuts, carrots, green onions, olives, red pepper and shredded spinach or lettuce. Toss to combine.

Add the gefilte fish on top; Sprinkle the dill over the top of the fish and then drizzle the vinegar and oil over the top. Season with a little salt and pepper and toss gently so everything is coated and combined.

Refrigerate for at least 1/2 hour before serving.Serves approximately 8